ut a Pound and a Quarter of
sifted Sugar; let your Paste boil before you put your Sugar to it,
then let it scald 'till the Sugar is melted; fill it in Pots, and
dry it in the Stove, turning it as other Paste.

_To make APPLE-JELLY for all Sorts of SWEET-MEATS._

Let your Water boil in the Pan you make it in; and when the Apples
are par'd and quarter'd, put them into the boiling Water; let there
be no more Water than just to cover them, and let it boil as fast as
possible; when the Apples are all to Pieces, put in about a Quart of
Water more; let it boil at least half an Hour; and then run it thro'
a Jelly-bag: In the _Summer_, Codlings are best; in _September_,
Golden Runnets and _Winter_ Pippins.

_To make APRICOCK-JAM._

Take two Pound of Apricocks par'd, and a Pint of Codling-Jelly, boil
them very fast together 'till the Jelly is almost wasted; then put
to it a Pound and half of fine Sugar, and boil it very fast 'till it
jellies; put it into Pots or Glasses. You may make fresh Clear-Cakes
with this, and Pippin-Jelly, in the _Winter_.

_To preserve GREEN JENNITINS._

Cut out the Stalk and Nose, and put them in cold Water on a
Coal-Fire 'till they peel; then put them in the same Water, and
cover them very close; set them on a slow Fire 'till they are green
and tender; then, to a Pound of Apples take a Pound and half of
Sugar, and half a Pint of Water; boil the Syrup, put in the Apples,
and boil them fast, 'till they are very clear, and the Syrup very
thick, almost at a Candy; then put in half a Pint, or more, of
Codling-Jelly, and the Juice of a Lemon, boil it 'till it jellies
well, and put them in Pots or Glasses.

_To dry GREEN PLUMS._

Take the green Amber Plum, prick it all over with a Pin; make Water
boiling hot, and put in the Plums, be sure you have so much Water,
that it be not cold with the Plums going in; cover them very close,
and when they are almost cold, set them on the Fire again, but not
to let them boil; do so three or four Times; when you see the thin
Skin crack'd, fling in a Handful of Allum fine beaten, and keep them
in a Scald 'till they begin to be green, then give them a Boil close
cover'd: When they are green, let them stand all Night in fresh hot
Water; the next Day have ready as much clarify'd Sugar as will cover
them; drain your Plums, put them into the Syrup, and give them two
or three Boils; repeat it two or three Days, 'till they are very
clear; let them stand in their S